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Buttermilk Panna Cotta – How to Make Panna Cotta – Chilled Italian Dessert ctm magazine

Learn how to make a Buttermilk Panna Cotta recipe! Visit http://foodwishes.blogspot.com/2016/06/buttermilk-panna-cotta-magic-of-barely.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Buttermilk Panna Cotta!



  • Ashraful Islam Ornab on June 26, 2016

    good recipe but i have no butter milk than what can i use can i use regularly milk

  • Ashraful Islam Ornab on June 26, 2016

    o one important things i have no butter milk than can i melt the butter than use in regularly milk or almond milk whats brand good in almond milk

  • Katherine De Jesus on June 26, 2016

    Made this last night for today's dinner dessert. However mine seems to have separated. You can see the white mixture and clear mixture on the bottom. Why? I followed the recipe as is.

  • Lauren M on June 26, 2016

    Could this work with agar agar?

  • Conor Higgins on June 26, 2016

    too much gelatine chef

  • wakajumba on June 26, 2016

    Jake LaMotta of this Panna Cotta. L-O-Lotta!!!!!

  • Juleen Forbes on June 26, 2016

    Awesome recipe

  • Alex M. on June 27, 2016

    Wow! Infantile haters came out in hordes. Chef John, I love your voice and your funny commentaries. You instructions are fun, clear and inspiring. I lost count how many of your recipes I made already.

  • Dwayne Wladyka on June 27, 2016

    I love buttermilk. Great dessert !

  • Lucifer on June 27, 2016

    I have those same kind of cups

  • Elise Shaw on June 27, 2016


  • Noham's Kitchen on June 27, 2016

    why do i watch these before bed

  • RISH on June 27, 2016

    You're funny as hell but, man, you use way too much sugar. in nearly all your videos.

  • YOUR STANS SUCK on June 27, 2016

    Uh uh.. Imma just pour the entire thing into a single bowl and eat it all to myself.

  • Bruno Corà on June 27, 2016

    Panna cotta is usually served with a side or more commonly topping of wild berries syrup, caramel syrup or chocolate syrup. Easiest way to cover those flaws 😉

  • Chloe on June 27, 2016

    That "freakishly small metal spoon" is just a teaspoon, right?

  • e21big on June 27, 2016

    I would like to request for a classic recipe for panna cotta – with egg white and bake in the oven


  • OldManCooking on June 27, 2016

    Looks mighty good Chef… 🙂

  • Mezasu on June 27, 2016

    Can this be made with a non dairy product (soy, rice, almond, oat)? That looks delicious but would be so painful afterwards.

  • Crim Sama on June 27, 2016

    so, pizza pot pie is apparently a thing. and now I'm curious as to just how you'd actually do it yourself. the recipes I've seen so far haven't seemed to live up to the idea.

  • LiangRome on June 27, 2016

    Hi Chef John. I'm a noob cook, but for the second method, wouldn't it be easier to apply some sort of film layer between the bowl and the mixture? Then when you serve, you can simply lift up on the sheet and then remove it?

  • AceTheDragon3 on June 27, 2016

    Something I like to do is scrape a vanilla bean or two into the milk mixture as it warms; It gives a nice look to the finished product and the vanilla flavor from the seeds is very satisfying. 🙂

  • Hal Grotke on June 28, 2016

    I made it only different. I used 3 cups of half-and-half, 1/2 cup of sugar, same gelatin/water, and 1.5 teaspoons of vanilla bean paste. It was quite good but the texture wasn't quite right. I think it could have used a little bit less liquid or a little bit more milk fat. It also could have used a tablespoon more sugar. I served it with a quick blueberry balsamic sauce and fresh blueberries. Anyway, I appreciate the inspiration and I love your videos.

  • Moon Moon on June 28, 2016


  • TheOrgano on June 28, 2016

    Love the videos, John. One question though. How do you convince the guy on piano to play that song in the background of your videos every time? He must be well paid

  • Veena Rafi on June 28, 2016

    Love you chef John

  • Drum bum on June 28, 2016

    I feel like the average viewer can't understand the depth of comedy chef john sometimes goes to

  • Alki Malk on June 28, 2016

    butter the porcelain forms and pour in the buttermilk desert when it is a bit cooled down.

  • treetoppy on June 29, 2016

    Ugh you're amazing. <3

  • Ian Rickey on June 29, 2016

    Wow! I used to eat at an Italian restaurant that had amazing Panna Cotta and always wanted an easy way to make it myself! My wife will absolutely LOVE this for her Birthday! Thank you Chef!

  • aiyanna peoples on June 29, 2016

    where do you get the small spoons?

  • setahala on June 29, 2016

    My family makes a dessert similar to this but with agar agar instead of gelatin, while the Arabs make it with corn starch and call it Muhallabia. Will try this though. Thank you Chef John.

  • sail2byzantium on June 29, 2016

    Hmmmm. Seems like the Italian equivalent of the French blancmange (and thinking of Monty Python here . . . ), esp. the ones released from the ramekins . . . .

    Does look good, however.

  • CTP 1111 on June 30, 2016

    oh man I love this, had it at an italian restaurant a few years ago and wanted to have you make a video on it it Chef John, my food wish came true!!!

  • I am so hungry after saw it.

  • Alvin Lee on July 2, 2016

    It looks like a tofu dessert! 😍

  • Professor Whatsmyname on July 2, 2016

    in my opinion covering those manly takes on pana cotta can be done with some almond flour or either crushed cookies! and for the look aswell the taste it would be gorgeous.

  • Sir James W. V. Savile, OBE on July 2, 2016

    Boopie glass

  • bermudaguy1 on July 2, 2016

    I made this last night and mistakenly added 1 cup of buttermilk instead of 1/2 cup. It still turned out okay. I wonder what it would be like if I added some peach liquor next time…hmmm!

  • megsioson on July 3, 2016

    Thank you for this video😊 You had the most relaxing voice. 👍👍👍

  • Rob J on July 3, 2016

    For anyone who might be interested in the correct way of pronouncing panna cotta. The o is not long as in Dakota, but short as in cottage. The 'a' is more open and snappy, but I'm not sure there is quite a good example or an equivalent sound in american. It's like the 'la' in do re mi… for those who have practiced scales. Both 'a's, in this case.
    I would recommend using a vanilla pod instead of an extract. And, definitely serve the 'harder' way. The crucial quality attribute of a panna cotta is consistency, most easily judged by giving the plate a 'jiggle' and you can see that perfect wobbliness. Can't really do that if you haven't flipped it:-) But I think those ramekins are less than ideal. Thick, and you can't really give them a whack on the plate. A little plastic mug would be easier, and you can warm up in your hand.

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